Apricot Bow Ties Recipe
Ingredients
| 1/2 Danish Pastry Dough | ||
| Apricot preserves | ||
| Slightly beaten egg | ||
| 2 tablespoons chopped walnuts mixed with 2 tablespoons sugar | ||
Directions
Roll and cut dough as in almond crescents.
Place 1 teaspoon of the apricot preserves along one of the edges of the pastry 1/2 inch in from edge.
Fold over opposite edge; press edges together to seal.
With a sharp knife, make a lengthwise slit in folded pastry to within 1 inch of each end.
Slip one end under and pull it through the slit.
Place pastries 2 inches apart on cooky sheets.
Let rise in a warm place in your kitchen, until double in bulk, 30 to 45 minutes, (Not in your oven, or over hot water, as in other yeast breads; the extra heat will melt the butter and ruin the texture of the Danish pastry.)
Brush with egg; sprinkle with walnut mixture.
Place in a hot oven (400°); lower heat immediately to 350°.
Bake 20 minutes or until golden. Cool on wire racks.
Place 1 teaspoon of the apricot preserves along one of the edges of the pastry 1/2 inch in from edge.
Fold over opposite edge; press edges together to seal.
With a sharp knife, make a lengthwise slit in folded pastry to within 1 inch of each end.
Slip one end under and pull it through the slit.
Place pastries 2 inches apart on cooky sheets.
Let rise in a warm place in your kitchen, until double in bulk, 30 to 45 minutes, (Not in your oven, or over hot water, as in other yeast breads; the extra heat will melt the butter and ruin the texture of the Danish pastry.)
Brush with egg; sprinkle with walnut mixture.
Place in a hot oven (400°); lower heat immediately to 350°.
Bake 20 minutes or until golden. Cool on wire racks.
Chef
